• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.872-879
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• 2010

Textured vegetable protein (TVP) was fermented by the solid-state fermentation using Bacillus subtilis HA and biologically active compounds were produced by fermentation for 7 days. The longer fermentation time resulted in the color change of fermented TVP with strong dark red and yellow color. Melanoidin production rapidly increased until fermentation for 48 hr, but did change afterwards. The 70% ethanol extract of TVP fermented for 24 hr showed higher DPPH radical scavenging effect with $IC_{50}$ of 0.99 mg/mL but longer fermentation did not increase its activity. Also, 70% ethanol extract of TVP fermented for 72 hr indicated higher ABTS radical scavenging effect with $IC_{50}$ of 1.68 mg/mL. Consistency index in TVP fermented for 48 hr was the highest values with 7.89 $Pa{\cdot}s^n$. Viscoelastic properties of TVP fermented for 48 hr were maximally enhanced, and viscous value (G") is higher than the elastic value (G'). The $\gamma$-polyglutamic acid (PGA) content was increased by increasing fermentation time with 37.72% of $\gamma$-PGA at 168 hr. However, levan content and molecular weight of PGA were decreased with increasing fermentation time from 7.83% to 3.91% and 1649.3 kDa to 1286.8 kDa, respectively.

• Proceedings of the Korean Society of Life Science Conference
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• 2001.06a
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• pp.53-66
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• 2001

본 실험실에서는 혈당강하효과를 갖는 chiroinositol을 다량 함유하고 있는 식품이나 식용물질을 탐색하여 선발하고, 선택된 식품이나 식용물질에서 chiroinositol을 lab-scale로 분리 정제하여 제조된 chiroinositol의 추출물로 동물실험을 실시하여 혈당강하효과를 증명하고 그 기작을 연구하고 있다. 약 300여종의 식품 및 식용물질을 GC-MS 및 HPLC로 분석한 결과 식품으로 안전한 탈지대두와 두부 순물에서 chiroinositol의 함량이 각각 6.45mg/g, 20mg/g으로 조사되어 선택되었고, chiroinositol의 순도가 40-60%(w/w)인 chiroinositol의 추출물을 이용하여 동물실험을 통한 혈당강하효과를 조사한 결과, 1) steptozotocin(STZ)으로 유발된 고혈당쥐에 경구투여시, 농도 의존적으로 혈당을 감소시키는 탁월한 기능을 나타내었고, 2) 정상쥐의 혈당제거율 검사(glucose tolerance test)에서강한 제거율 및 6시간의 지속시간을 나타내었으며, 3) STZ로 유발된 고혈당쥐의 혈당제거율 검사에서 강한 혈당강하 효과(약 40%)를 나타내었으며 지속시간은 약 12시간이었다. 4) 극심한 고혈당(450 내지 500mg/d)의 경우, 경미한 고혈당(300내지 350mg/d)의 경우보다 혈당 감소율이 20% 가량 높았으며, 지속시간도 1시간 이상 긴 것으로 나타났으며, 5) 인슐린과 복합처리 했을 때 상승작용(synergy)을 나타내었으며, 저혈당증으로 전혀 발전되지 않았다.

• KSBB Journal
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• v.16 no.2
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• pp.174-178
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• 2001

Soybeans contain the phytoestrogens genistein and daidzein, their glucosides genistin and daidzin and coumesterol. These isoflavonoid compounds are capable of producing an estrogenic response in a number of diverse species. This study determined optimum conditions for the extraction of the main isoflavones(daidzin, genistin, daidzein, genistein) in defatted soybean meal using high-performance liquid chromatography. The best optimum extraction was achieved at 75% ethanol, $80^{circ}C$, pH4 and a three hour contact time. In addition, isoflavones with high purity were separated by adding up to 4%(w/v) of calcium chloride dihydrate. Most soybean extracts were composed of $beta$-glucosidic conjugate(daidzin, genistin) which is difficult to adsorb in body. Therefore, $beta$-glucosidase was used to convert as conjugate to aglycone form (daidzein, genistein) which is easy to adsorb. The optimal conditions of enzyme reaction involved to be 8.4 units of enzyme concentration, pH5.0, $40^{circ}C$ and 40 minutes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.2
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• pp.203-208
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• 1997

To investigate the antioxidative effect of Korean soybeans, four kinds of soybeans(yellow, brown, black and small black bean) were selected and determined their antioxidative activities in vitro by POV method. Dark colored soybeans such as brown, black and small black soybean showed stronger antioxidative effect than pale yellow one. When compared the antioxidative effect of these soybeans in hull and dehulled condition, in dehulled soybeans, they showed the same antioxidative effect in each soybeans, but in soybean hull, dark colored soybeans showed stronger antioxidative effect than yellow soybean hull, which means the pigments of soybeans play important roles in their antioxidative activities. To separate the main components showing antioxidative effect in soybeans, these soybeans were extracted with hexane, methanol and water. The methanol extract showed the strongest antioxidative effect among them, which means the major antioxidative effect materials contained in methanol extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.521-526
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• 2002

A number of experimental and epidemiological studies have implicated that antiestrogenic effects of estrogen-like compounds in legumes and plant seeds are responsible for lowering breast cancer risk in human. However, few studies have been conducted to illustrate the possible chemopreventive effects of Korean traditional food materials. This study was performed to determine the cytotoxic and apoptotic effects of yellow soybeans, black soybeans and brown rice extracts on hormone-dependent and hormone-independent human breast cancer cells. Methanol-or acetone-soluble fractions of soybeans or brown rice were incubated with hormone-dependent cells (MCF-7) or hormone-independent cells (MDA-MB-231). Cell cytotoxicity was measured by MTT assay at 24, 48 and 72 hrs of incubation. Apoptotic effects of these extracts toward breast cancer cells were also determined at 48 hrs of incubation by measuring DNA fragmentation. Results indicated that the acetone-soluble fraction of brown rice exerted strongest cytotoxic effect on MCF-7 ceIls, although other fractions also reduced the number of viable MCF-7 cells after 48 hrs of incubation. Both acetone and methanol soluble fractions of all samples exerted a significant cytotoxicity towards MDA-MB-231 cells after 24 hrs of incubation, and acetone and methanol soluble fractions of brown rice were especially effective in these cells. At 48 hrs of incubation, methanol fractions of all three samples induced apopotosis of MDA-MB-231 cells. These results indicate methaol or acetone soluble fractions of yellow soybeans, black soybeans and brown rice induce cytotoxicity in both hormone-dependent and hormone-independent breast cancer cells. Therefore, possible mechanisms of cell cytotoxicity do not necessarily include antiestrogenic effects of soybean or brown rice extract. A possible anticarcinogenic effect of brown rice methanol-soluble fraction may mediated through their apoptotic effect. Further studies are requried to elucidate responsible compounds and mechanisms involved in observed anticarcinogenesis.

• The Korean Journal of Food And Nutrition
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• v.14 no.3
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• pp.204-210
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• 2001

전통수산 발효식품인 젓갈은 부패를 억제하기 위하여 20∼25%의 식염을 첨가하므로 짠맛이 강하고 성인병 유발과 유관하다는 단점이 있으므로 저식염 젓갈이 개발되고 있으나 저염 젓갈류는 비린내와 부패취가 강하여 기호도가 떨어질 뿐만 아니라 발암성 N-nitosamine(NA)의 생성 가능성이 높아지게 된다. 본 연구에서는 저염 젓갈의 저장성, 기호성 유지 및 NA생성을 억제코져 두류(대두, 검정콩) 및 허브류(애플민트, 페파민트, 레몬밤 및 스파아민트)의 에탄올 추출물을 각각 첨가한 저염 멸치젓을 제조하여 110일간 숙성시키면서 품질과 관련된 여러 인자 및 NA 생성여부를 실험하였다. 저염 멸치젓 숙성 중 PH, 염도 및 산도는 모든 실험군에서 숙성 110일까지 큰 변화를 보이지 않았다. 휘발성 염기질소는 저장기간에 따라 점차 증가하는 경향을 보였는데 애플민트 추출물 첨가군이 가장 큰 폭으로 증가하였다. DMA 및 TMA 질소도 증가하는 경향을 보였는데 숙성 75일째부터 그 증가폭이 두드러졌다. 질산염 질소는 젓갈 숙성 중 점차 증가하는 경향을 보였으며, 아질산염 질소는 약간 증가하는 경향이었다 NA는 N-nitrosodi-methylamine(NDMA)만이 검출되었으며 대조군에 비하여 전 실험군에 더 낮은 함량이었으며 이때 평균회수율은 63.9∼99.7%였다. 허브 추출물 첨가군에서 대조군에 비하여 월등히 낮은 함량은 NDMA가 검출되었는데, 특히 페파민트 추출물 첨가군에서는 숙성 75일까지 흔적량에 불과하였다.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.37-42
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• 1993

To investigate the antioxidant effects of different concentration of ginger extracts during incubating and heating, ginger extracts were added into soybean oil, cottonseed oil at 1, 3, 5 percent level and BHT, tocophereol at 0.02% level. Also practical antioxidant effects of dried ginger slices for soybean oil were determined. In case of incubating oil, ginger extracts showed antioxidant effects at all concentration, and the antioxidant effects were similar to those of BHT but considerably higher than those of the tocopherol. In case of heating oil, the antioxidant effects of ginger extracts were almost equal to all concentration and higher than those of BHT and tocopherol. And the rate of oxidation was retarded considerably by heating with the dried ginger slices added into flying oil at 5, 10% level, but the best antioxidant effects was shown in 5% dried ginger slices added into soybean oil.

• Journal of Life Science
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• v.14 no.2
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• pp.356-361
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• 2004

The aim of this study is to evaluate the effect of Porphyra tenera (PT) extract on serum lipids content in ovariectomized rats. From day 3 until 42 after the ovariectomy, Sprague-Dawley female rats were randomly assigned to the following groups: sham-operated rats (Sham), ovariectomized control rats (OVX-control), ovarjectomized rats supplemented with PT at 50 mg/kg bw/day (OVX-PT50), 200 mg/kg bw/day (OVX-PT200). The PT ethanol extract were orally administrated at 1 m1 per day. Body weight gain, food intake and food efficiency ratio were not significantly different between groups. Although total-cholesterol was increased in OVX-control, supplementation with the PT decreased the level of cholesterol in serum. Especially, it was significantly decreased in OVX-PI50 (p＜0.05). Triglyceride was significantly decreased to almost all of groups supplemented with PT (p＜0.05). The levels of HDL-cholesterol was higher in PT extract group than OVX-control. These results suggest that supplementation with the PT extract positively influenced on lipid concentration in serum. Consequently, we expect that PT extract decrease risk of cardiovascular diseases by postmenopausal.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.978-984
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• 1995

This study was conducted to investigate the physiological functionality of the hot water and 70% acetone extracts obtained from the pine needle and mugwort. Flavanol tannin content was above 60% of the total polyphenol in pine needle extracts. 70% Acetone extract from pine needle exhibited inhibition percentage of about 82.2% on the mutagenicity of Trp-P-1. Angiotensin I converting enzyme(ACE) inhibition activity was 61% and 50% in the hot water extract and in the 70% acetone extract respectively. Electron donating ability(EDA) of the hot water and 70% acetone extracts obtained from the pine needle was significantly good above 80%. 70% Acetone extract from pine needle showed inhibitary effect against the polyphenol oxidase(PPO) of water dropwort. The nitrite scavenging ability was appeared in all the extracts examined and it showed $80{\sim}90%$ at pH 3.0. The oxidative stability was determined by POV. Results showed that ethyl acetate fraction is better antioxidants than chloroform and butanol fractions in the soybean oil. Then, in the mugwort extracts, antimutagenicity of 70% acetone extract was similar to that of pine needle. Ratio of ACE inhibition activity was higher than that of pine needle extracts. EDA of hot water and 70% acetone extracts was 45%. Extracts from the mugwort were lower in nitrite scavenging ability about $20{\sim}30%$ than extracts from pine needle.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.372-376
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• 1996

Antioxidative activities of the extracts from Schizandra Chinesis Baillon (Omija) with various solvent were compared with some commercial antioxidants. AS (antioxidative index; induction period of oil containing extract/induction period of control oil) of Omija extracts from five kinds of solvents (MeOH, EtOH, BtOH, EA, PE) and other antioxidants were shown as following orders: 0.02% BHT > 0.05% EA > 0.01% MeOH > 0.05% EtOH > 0.1% EA > 0.05% PE > 0.05％ BuOH >> 0.02% alpha-tocopherol. Antioxidative effects of 0.05% EA and 0.05% MeOH extracts during autoxidation (60${\pm}$ 2$^{\circ}C$) were higher than those (If the other extracts but were not greater than that of 0.02% BHT. However, Al of EA and MeOH, EtOH extracts during thermal oxidation (180${\pm}$2$^{\circ}C$) were greater than that of BHT. The antioxidant effect of alpha-tocopherol showed no apparent difference or a prooxidant effect as compared with result of control.